Wednesday, August 21, 2013

Mustard pickles

Here is another canning /pickle recipe from the workbasket....

Mustard Pickles

1 quarts 1/2-inch cucumber slices
1 quart green tomato wedges ( about 6 medium)
3 cups cauliflower flowerets ( 1 small head0
3 medium sweet green pepper, chopped
3 medium sweet red pepper, chopped
2 cup pickling onions, peeled
1 cup salt
4 quart water
1 1/2 cup sugar
1/2 cup flour
1 Tablespoon turmeric
5 cup vinegar
1/2 cup prepared mustard
1/2 cup water

Dissolve salt in 4 quarts water. Pour over prepared vegetables. Let stand 12-18 hours in a cool place. Drain, rinse and drain thoroughly,
  Prepare home canning jars and lids according to manufacturers instructions.
Combine sugar, flour, turmeric , gradually adding water, stirring until smooth. , add mustard and vinegar. Cook until sauce coats spoon and mixture thickens. Add vegetables; simmer 15 minutes. Carefully pack hot mixture into hot jars; leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps,
Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

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